Serves 18
45 min
Whole Wheat Zucchini Muffins
Recipe GLPR30c7d2b1712684
Moist and tender muffins loaded with fresh grated zucchini, warm cinnamon and nutmeg spices, and wholesome whole wheat flour. These breakfast favorites feature a golden, crumbly streusel topping made with oats and sunflower seeds for extra texture and nutrition. Perfect for morning coffee or brunch gatherings.
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Ingredients
1 cup sugar
2 eggs, beaten
2 teaspoons vanilla extract
3 cups grated fresh zucchini
½ stick unsalted butter, melted
1 cup all-purpose flour
¼ cup whole-wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
¼ cup rolled oats
¾ cup sunflower seeds
Directions
Preheat oven to 350°F (175°C). Prepare an 18-cup muffin pan by lightly greasing each cup with butter or vegetable oil spray. In a large mixing bowl, combine the sugar, beaten eggs, and vanilla extract. Stir in the grated zucchini and melted butter, mixing until well incorporated.
In a separate medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the zucchini mixture until just combined; do not overmix.
Divide the muffin batter evenly among the prepared muffin cups, filling each cup to the top.
In a small bowl, prepare the streusel topping by combining the rolled oats and sunflower seeds. Using your fingertips, rub the mixture together until it forms small clumps. Sprinkle 1 to 2 tablespoons of the streusel topping over each muffin.
Place the muffin pan on the middle oven rack and bake for 22 to 25 minutes until the muffins are golden brown on top. Test the center of one muffin with a toothpick or thin bamboo skewer; it should come out clean with no wet batter. If needed, bake an additional 1 to 2 minutes.
Set the muffin pan on a wire cooling rack and let cool for 5 minutes. Turn the muffins out onto the rack and allow them to cool completely, about another 20 minutes, before serving.
